Sticky Ginger Moist Cake (Printable View)

Moist spiced cake with rich ginger and warm spices, finished with a glossy sticky top.

# Ingredient List:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter
08 - 1/2 cup dark brown sugar
09 - 3/4 cup golden syrup
10 - 3.5 tablespoons black treacle or molasses
11 - 2 large eggs
12 - 3/4 cup whole milk

→ Additional

13 - 1/3 cup stem ginger in syrup, finely chopped
14 - 2 tablespoons syrup from stem ginger jar

# How to Make It:

01 - Preheat the oven to 320°F. Grease and line an 8-inch square cake pan with parchment paper.
02 - Sift together flour, ground ginger, cinnamon, nutmeg, baking powder, and salt in a large bowl; set aside.
03 - Gently melt butter, brown sugar, golden syrup, and black treacle in a saucepan over low heat, stirring until smooth. Remove from heat and allow to cool slightly.
04 - In a separate bowl, whisk together eggs and milk until combined.
05 - Pour the syrup mixture into the dry ingredients and stir to combine. Add the egg and milk mixture and mix until smooth and free of lumps.
06 - Fold in the finely chopped stem ginger and 2 tablespoons of ginger syrup.
07 - Pour the batter into the prepared pan and smooth the surface.
08 - Bake for 45 to 50 minutes or until a skewer inserted in the center comes out clean.
09 - Allow to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The cake stays moist for days and actually tastes better the next morning.
  • It fills your kitchen with the kind of warmth you want on a gray afternoon.
  • You can dress it up with cream or eat it straight from the tin with tea.
02 -
  • The batter will look thinner than most cakes, trust it and don't add more flour.
  • Cooling the syrup mixture before adding eggs stops them from cooking on contact.
  • Don't overbake or the edges will dry out, check at 45 minutes.
03 -
  • Use a scale for the syrup and treacle, it's much easier than measuring by volume.
  • Line the tin with parchment that hangs over the edges so you can lift the cake out easily.
  • If you can't find stem ginger, add an extra teaspoon of ground ginger and a tablespoon of syrup.

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